Golden Clam Chowder

• 2 celery ribs
• 2 medium carrots
• 1 medium onion
• 2 teaspoons olive oil
• 4 garlic cloves, minced
• 4 medium potatoes, peeled and diced
• 2 cans (6-1/2 ounces each) minced clams, undrained
• 1 bottle (8 ounces) clam juice
• 1 cup plus 1 tablespoon water, divided
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (12 ounces) evaporated milk
• 2 teaspoons cornstarch
• 2 bacon strips, cooked and crumbled

1. Finely chop the celery, carrots and onion. In a Dutch oven, saute vegetables in oil until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, clams, clam juice, 1 cup water, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until potatoes are tender.
2. Gradually stir in milk; heat through. Combine cornstarch and remaining 1 tablespoon water until smooth; stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.

celery, carrots, onion, olive oil, garlic, potatoes, clams, clam juice, water, thyme, salt, pepper, milk, cornstarch, bacon

Taken from www.tasteofhome.com/recipes/golden-clam-chowder/ (may not work)